Professional Cookery NC @ SCQF Level 5

Introduction

Professional cookery has never been as popular as it is today. This course is an excellent opportunity for you to study and prepare for a career as a chef with excellent career opportunities and progression routes open to those who successfully achieve the qualification. The SCQF level 5 Professional Cookery course gives you an opportunity to prepare, cook and serve a range of both sweet and savoury dishes in our industry standard training kitchen.

Course code

JSPCO

Location:

Stranraer

Duration

Full Time Attendance 2 or 3 days per week. 1 year (36 weeks).

Entry Requirements

  • National Progression Award (NPA) at SCQF level 4 in Professional Cookery; OR
  • Three National 4 qualifications including English and Mathematics or Numeracy; OR
  • Other equivalent qualifications or experience

Information and Interview Session Requirements

Once we have received your application you will be asked to attend an informal information and interview session.

You will be required to attend a face to face interview or a interview on teams video to further discuss your application. You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area. 

Where COVID restrictions are in place we will invite you to either a video meeting or telephone discussion call, but remember to tell us all about yourself in your personal statement!

This is a key aspect of the application process. You must confirm your attendance should you be offered an appointment. 

During the information and interview session, we will ensure the entry requirements and your aspirations and career plan are appropriate for the course and the level of course you have applied for. It is therefore important that you prepare well for this.

Course Content

You will study:

  • Professional Cookery: Practical.
  • Professional Cookery: Knowledge.
  • Professional Cookery: Kitchen Operations.
  • Food Hygiene for the Hospitality Industry.
  • Pastry.
  • Stocks, sauces and soups.
  • Health and Safety for the Hospitality Industry.
  • The course content may be subject to change.

Assessments

  • Continuous assessment.
  • Combination of practical and theoretical assignments delivered in classrooms and kitchens.

Progression

Successful students can progress to Professional Cookery (SCQF level 6).

Career Prospects

This course prepares you for a career as a commis chef, trainee chef or cook in the Hospitality and Catering Industry.

Additional funding information

You may be eligible for Bursary or EMA (Education Maintenance Allowance) funding for this course. Please contact a member of the funding team for details.

Selling Points

Professional cookery and the wider hospitality sector is a growing industry with lots of opportunities. This course will give you the skills to be a part of this exciting industry.